This is going to be short and sweet. I am sick for the first time in almost two years and need to get to bed! My throat is so sore but luckily no fever. I made this Thai Beef Noodle Soup on Monday night when the sore throat was first making its appearance. It has great flavor. The ginger and lime juice gave the broth so much flavor. And I’m usually not really into beef-based soups but thought it was perfect in this dish. I had some leftover noodles and whipped up another batch of broth using chicken stock and left the beef out – also delicious.

Needless to say, there isn’t much to report on the fitness front. I taught BodyPump Monday morning but after that the sickness started creeping in. I was really feeling ick by Tuesday. It has taken every ounce of my willpower not to go to a yoga class the past couple days but I know that my body needs the rest and my instructors and classmates would not appreciate my attendance while sick! I’m itching to practice though since I’ve missed my regular Sunday and Tuesday classes. But since I’ve been sick my appetite has been a little off and I’ve struggled to get enough fruits and veggies in. Hopefully a good night of sleep will be just what I need!

Heat grill pan or large skillet over medium-high heat, then lightly oil. Cook steak, turning once, about 12 minutes total or until internal temperature reaches 120 degrees for medium rare. Transfer to a cutting board and let rest 5 minutes.

Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.

While steak stands, cook noodles following package directions. Drain well, then add to vegetables and mix well. Divide noodles among 4 bowls and top with 1/2 cup broth. Cut steak in half lengthwise, thinly slice across the grain and serve on top of noodles. Garnish with a lime wedge.